I am always so impressed with people who produce oceans of Christmas cookies of various kinds and dole them out in charming tins. The woman who took care of me growing up has about twenty or so kinds of cookes that she makes every year. She doesn't break a sweat. They are all very different…
I think of any stock as liquid gold... the sure path to tastier food. And as you know by now, I like to use as many parts of the animal that I eat, as I possibly can. So this Thanksgiving, my turkey carcas became a lovely stock, that made the house smell like Thanksgiving all…
Over the weekend, I had a little oyster soiree. Now I'll admit it, I never used to be an oyster gal. I can hear your gasps and cries through the cybersphere, but it is true. But then last New Year's Eve that changed. I received a box from a guy who changed the way America…
Today, we make this:
One fruit, so many possibilities. Quince granita, quince pâté de fruits, quince soup, poached quince, quince jelly, quince sauce, quince fritters...oh wait...
They are one of my favorite fruits. Look how nice and pink they become when you cook them, a soothing glamorous pink.
But they start off this color. Green with a hint of yellow.…
Lucy arrived one morning in the arms of Carmen, the beloved housekeeper who removes all the bird droppings off the kitchen floor after the roving fowl view the open door as an invitation, and decide to stop in for a visit.
She was rather scrawny at first, Carmen didn't really explain where she'd gotten her from. She just…